Viennese-Style Veal Cutlets

Combine flour and salt and pepper to taste on a large plate or sheet of wax paper. Lightly beat egg white with water in a bowl. Spread out ground oats on another plate or sheet of wax paper.

Place cutlets between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten.

Dip one cutlet in seasoned flour to coat both sides and shake off excess flour. Place cutlet on a flat surface and lightly brush egg white over one side. Turn cutlet over, and place on the plate of rolled oats, egg side down. Press down gently. Brush top side of cutlet with egg white, turn over and press gently into oats. Cover any still-exposed areas of cutlet with oats so that it is evenly coated, pressing oats on gently with your fingertips. Shake off excess oats. Coat remaining cutlets in the same way.

Heat oil in a heavy nonstick skillet over medium heat. Saute cutlets 5-7 minutes, in batches if necessary, turning to brown evenly. Transfer cutlets to a warm platter and garnish with lemon wedges.